Sunday, March 16, 2008

These pitas were so delicious, and perfect recipe for use of the ground chuck I had in the fridge. I originally had no idea what to do with the meat. I didn't want to make some of the same old recipes that I have. So I went to where I usually go when I need some inspiration for a recipe, Cooks Illustrated.

I always find what I'm looking for on that site. The best part is these recipes are tested to ensure the a fool proof end product.

The recipe was relatively quick to make once the yogurt for the tzatziki had been drained. I think I may omit the oil for the frying next time though, my meat had enough fat rendered in the pan that it didn't really need the additional Tbs. of oil.

I cut up some tomatoes, shredded some lettuce, added some fabulous feta cheese, and stuffed all of it in the toasted pita, and enjoyed a very nice Greek sandwich.

1. For the Tzatziki Sauce: Line fine-mesh strainer set over deep container or bowl with 3 paper coffee filters or triple layer of paper towels. Spoon yogurt into lined strainer, cover, and refrigerate for 30 minutes.

5. Place foil-wrapped pitas directly on oven rack and heat for 10 minutes. Meanwhile, heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add patties and cook until well browned and crust forms, 3 to 4 minutes. Flip patties, reduce heat to medium, and cook until well browned and crust forms on second side, about 5 minutes longer. (See below for tips on flipping patties.) Transfer patties to paper towel-lined plate.